Beef and Mushrooms in Sour Cream Sauce

Submitted by Kittencalrecipezazz

"Use a tender cut of beef for this, I just use already sliced stir-fry beef from the grocery store, it works well for this recipe! Pat your beef dry with a paper towel before starting this recipe, make certain there is no excess moisture in the beef."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 6

ingredients

• 59.16 ml butter
• 29.58 ml flour
• 473.18 ml beef broth
• 29.58-44.37 ml grated parmesan cheese (optional, or to taste)
• 1360.77 g beef tenderloin, cut into about 1-inch pieces
• 44.37-59.16 ml oil
• 1 medium onion, finely chopped
• 29.58 ml fresh minced garlic
• 907.18 g button mushrooms, sliced
• 118.29 ml sour cream (can use less sour cream)
• 9.85-14.78 ml Dijon mustard
• 4.92 ml dried dill
• salt and pepper
• grated parmesan cheese
• hot cooked egg noodles (tossed in butter)

directions

1. To make the roux: melt 4 tablespoons butter in a saucpan, add in flour and whisk for 2 minutes.
2. Slowly add in the broth, whisking constantly; bring to a simmer.
3. Add in Parmesan cheese (if using) reduce heat and cook for about 3 minutes until thickened, remove from heat; set aside and keep warm.
4. Season beef with salt and pepper.
5. Heat oil in a skillet and saute the beef until browned on all sides; transfer to a plate or bowl using a slotted spoon.
6. Add in more butter or oil to the skillet if needed and saute the onion and garlic for about 3-4 minutes.
7. Add in sliced mushrooms and saute for about 8 minutes, until they release all of their moisture.
8. Return the beef to the skillet; stir to combine with the mushrooms, then transfer to a serving platter.
9. Reheat the sauce and then whisk in the sour cream, mustard, dill, salt and pepper.
10. Immediately pour over the beef/mushroom mixture.
11. Sprinkle with more grated Parmesan cheese if desired.
12. Serve with hot cooked egg noodles.
13. Delicious!